2 1/2 to 3 lbs. cut up fryer
1/2 c. Pet evaporated milk
1 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/3 c. butter
1 (10 1/2 oz.) can cream of chicken soup
3/4 c. evaporated milk
1/4 c. water

Dip chicken in 1/2 cup evaporated milk. Roll in mixture of flour, salt and pepper. Melt butter in 13 x 9 x 2 inch pan. Put chicken into pan, skin side down. Bake in 425 degree oven for 30 minutes. Then turn chicken. Mix soup, 3/4 cup milk, and water. Pour around chicken. Bake 30 minutes longer or until drumstick is tender. Stir gravy and serve.